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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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2
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Chen C, Huang Y, Zhu F. Molecular Basis of the Granular Characteristics of Small-Granule Starch: A Comparative Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12762-12774. [PMID: 38775801 DOI: 10.1021/acs.jafc.4c01561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of three SGSs (from amaranth, quinoa, and taro) with those of maize and potato starches and revealed their molecular basis. The results indicated that the supramolecular architecture of starch granules was not necessarily correlated with granule size. Acid hydrolysis of amaranth and quinoa starches was fast due to not only their small granule sizes but also the defects in the supramolecular structure, to which short external and internal chain lengths of amaranth and quinoa amylopectins contributed. By comparison, the granular architecture of taro starch granules was more stable partly due to the longer external chain length of taro amylopectin. Comparison of the molecular composition of branched subunits (released by using α-amylase of Bacillus amyloliquefaciens) in amylopectins and that in lintnerized starches suggested a significant heterogeneous degradation of amaranth and quinoa starches at supramolecular levels.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yilan Huang
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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3
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Jayarathna S, Hofvander P, Péter-Szabó Z, Andersson M, Andersson R. GBSS mutations in an SBE mutated background restore the potato starch granule morphology and produce ordered granules despite differences to native molecular structure. Carbohydr Polym 2024; 331:121860. [PMID: 38388056 DOI: 10.1016/j.carbpol.2024.121860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 01/10/2024] [Accepted: 01/22/2024] [Indexed: 02/24/2024]
Abstract
Potato starch with mutations in starch branching enzyme genes (SBEI, SBEII) and granule-bound starch synthase gene (GBSS) was characterized for molecular and thermal properties. Mutations in GBSS were here stacked to a previously developed SBEI and SBEII mutation line. Additionally, mutations in the GBSS gene alone were induced in the wild-type variety for comparison. The parental line with mutations in the SBE genes showed a ∼ 40 % increase in amylose content compared with the wild-type. Mutations in GBSS-SBEI-SBEII produced non-waxy, low-amylose lines compared with the wild-type. An exception was a line with one remaining GBSS wild-type allele, which displayed ∼80 % higher amylose content than wild-type. Stacked mutations in GBSS in the SBEI-SBEII parental line caused alterations in amylopectin chain length distribution and building block size categories of whole starch. Correlations between size categories of building blocks and unit chains of amylopectin were observed. Starch in GBSS-SBEI-SBEII mutational lines had elevated peak temperature of gelatinization, which was positively correlated with large building blocks.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Per Hofvander
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-23422 Lomma, Sweden
| | - Zsuzsanna Péter-Szabó
- Division of Glycoscience, Department of Chemistry, KTH-Royal Institute of Technology, SE-10621 Stockholm, Sweden
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-23422 Lomma, Sweden
| | - Roger Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden
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4
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Salimi M, Channab BE, El Idrissi A, Zahouily M, Motamedi E. A comprehensive review on starch: Structure, modification, and applications in slow/controlled-release fertilizers in agriculture. Carbohydr Polym 2023; 322:121326. [PMID: 37839830 DOI: 10.1016/j.carbpol.2023.121326] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 10/17/2023]
Abstract
This comprehensive review thoroughly examines starch's structure, modifications, and applications in slow/controlled-release fertilizers (SRFs) for agricultural purposes. The review begins by exploring starch's unique structure and properties, providing insights into its molecular arrangement and physicochemical characteristics. Various methods of modifying starch, including physical, chemical, and enzymatic techniques, are discussed, highlighting their ability to impart desirable properties such as controlled release and improved stability. The review then focuses on the applications of starch in the development of SRFs. It emphasizes the role of starch-based hydrogels as effective nutrient carriers, enabling their sustained release to plants over extended periods. Additionally, incorporating starch-based hydrogel nano-composites are explored, highlighting their potential in optimizing nutrient release profiles and promoting plant growth. Furthermore, the review highlights the benefits of starch-based fertilizers in enhancing plant growth and crop yield while minimizing nutrient losses. It presents case studies and field trials demonstrating starch-based formulations' efficacy in promoting sustainable agricultural practices. Overall, this review consolidates current knowledge on starch, its modifications, and its applications in SRFs, providing valuable insights into the potential of starch-based formulations to improve nutrient management, boost crop productivity, and support sustainable agriculture.
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Affiliation(s)
- Mehri Salimi
- Soil Science Department, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Badr-Eddine Channab
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Ayoub El Idrissi
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Elaheh Motamedi
- Department of Nanotechnology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
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Wang Y, Dong J, Jin Z, Bai Y. Analysis of the action pattern of sequential α-amylases from B. stearothermophilus and B. amyloliquefaciens on highly concentrated soluble starch. Carbohydr Polym 2023; 320:121190. [PMID: 37659787 DOI: 10.1016/j.carbpol.2023.121190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 07/03/2023] [Accepted: 07/08/2023] [Indexed: 09/04/2023]
Abstract
Hydrolysis of highly concentrated soluble starch (60%, w/w) was performed using sequential α-amylases from Bacillus stearothermophilus (T, 0.2%, w/w) and Bacillus amyloliquefaciens (B, 0.1%, w/w) to identify their possible action patterns. We found that T reduced the average molecular weight (Mw) of soluble starch from 52,827 Da to 31,914 Da and significantly affected its branched chain length. Compared with soluble starch, the chains with DP 6-12 and DP ≥ 13 in the T samples were diminished by 46% and 96%, respectively. This resulted in an attenuation in the proportions of exterior and inner chains, as well as low iodine binding capacity of the hydrolysates. In contrast, a slower decrease in the average Mw of soluble starch occurred after TB incubation, and the level of DP 6-12 further lowered, causing a gradual decline in the iodine binding capacity of the hydrolysates. Gathered data revealed an unusual action pattern of sequential α-amylase treatment at high substrate concentrations. Bacillus stearothermophilus α-amylase exhibited more pronounced endo-hydrolysis of amylopectin, whereas the attack of Bacillus amyloliquefaciens α-amylase on the exterior chains was enhanced in amylopectin residues. These findings suggest that the synergy of various α-amylases is an effective strategy to promote the dextrinization of highly concentrated starch and finely modify the molecular structure of starch.
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Affiliation(s)
- Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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6
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Jayarathna S, Jin Y, Dotsenko G, Fei M, Andersson M, Andersson AAM, Sun C, Andersson R. High fructan barley lines produced by selective breeding may alter β-glucan and amylopectin molecular structure. Carbohydr Polym 2023; 316:121030. [PMID: 37321727 DOI: 10.1016/j.carbpol.2023.121030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 05/08/2023] [Accepted: 05/14/2023] [Indexed: 06/17/2023]
Abstract
Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and β-glucan. The highest fructan and β-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of β-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and β-glucan content, and larger building blocks in amylopectin.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Yunkai Jin
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden.
| | - Gleb Dotsenko
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden
| | - Mingliang Fei
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden; Key Laboratory of Crop Epigenetic Regulation and Development in Hunan Province, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Education Department of Hunan Province on Plant Genetics and Molecular Biology, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
| | - Annica A M Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Chuanxin Sun
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden.
| | - Roger Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
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7
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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8
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Nakamura Y, Kainuma K. On the cluster structure of amylopectin. PLANT MOLECULAR BIOLOGY 2022; 108:291-306. [PMID: 34599732 DOI: 10.1007/s11103-021-01183-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 08/15/2021] [Indexed: 05/21/2023]
Abstract
Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approximately 65-85 of starch in most plant tissues. However, its fine structure is still not fully understood due to the limitations of current methodologies. Since the 1940 s, many scientists have attempted to elucidate the distinct structure of amylopectin. One of the most accepted concepts is that amylopectin has a structural element known as "cluster", in which neighboring side chains with a degree of polymerization of ≥ 10 in the region of their non-branched segments form double helices. The double helical structures are arranged in inter- and intra-clusters and are the origin of the distinct physicochemical and crystalline properties of starch granules. Several models of the cluster structure have been proposed by starch scientists worldwide during the progress of analytical methods, whereas no direct evidence so far has been provided. Recently, Bertoft and colleagues proposed a new model designated as "the building block and backbone (BB) model". The BB model sharply contrasts with the cluster model in that the structural element for the BB model is the building block, and that long chains are separately synthesized and positioned from short chains constituting the building block. In the present paper, we conduct the historical review of the cluster concept detailing how and when the concept was established based on experimental results by many scientists. Then, differences between the two opposing concepts are explained and both models are critically discussed, particularly from the point of view of the biochemical regulation of amylopectin biosynthesis.
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Affiliation(s)
- Yasunori Nakamura
- Starch Technologies, Co., Ltd, Akita Prefectural University, Shimoshinjo-Nakano, Akita-city, Akita, 010-0195, Japan.
- Akita Natural Science Laboratory, 25-44 Oiwake-Nishi, Tennoh, Katagami, Akita, 010-0101, Japan.
| | - Keiji Kainuma
- Science Academy of Tsukuba, 2-20-3 Takezono, Tsukuba, Ibaraki, 305-0032, Japan
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9
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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10
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Wang Y, Qian J, Liu D, Sun M, Chen H, Kong X, Qiu D. Cluster and building block structure of amylopectin from waxy maize starch. Cereal Chem 2021. [DOI: 10.1002/cche.10404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yajuan Wang
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Jin Qian
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Di Liu
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Mengwen Sun
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Hui Chen
- College of Biomass Science and Engineering Sichuan University Chengdu China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Hangzhou China
| | - Dan Qiu
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
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11
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Zhao X, Andersson M, Andersson R. A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation. Carbohydr Polym 2021; 255:117503. [PMID: 33436256 DOI: 10.1016/j.carbpol.2020.117503] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/21/2020] [Accepted: 12/08/2020] [Indexed: 12/01/2022]
Abstract
To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using β-amylase to remove the linear amylose and obtain β-limit dextrins (β-LDs). The β-LDs were treated with extensive α-amylase to prepare α-limit dextrins (α-LDs), and the α-LDs were further hydrolyzed with β-amylase into building blocks. The chain-length distribution of β-LD and building block composition were analyzed by size-exclusion chromatography and anion-exchange chromatography. The internal structure of the barley whole starches had similar pattern to barley amylopectins analyzed by conventional methods. The starch of barley amo1-mutated varieties contained more short internal B-chains and less long internal B-chains than that of other varieties. The starch from amo1-mutated varieties had more large building blocks than that from waxy varieties. The simplified method presented in this study can effectively characterize starch internal structure that relates to physicochemical properties of starch, although some details of amylopectin structure are not assessable.
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Affiliation(s)
- Xue Zhao
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden.
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-230 53, Alnarp, Sweden.
| | - Roger Andersson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden.
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12
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Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
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Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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13
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Zhu F, Liu P. Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure. Food Chem 2020; 316:126036. [DOI: 10.1016/j.foodchem.2019.126036] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 10/27/2019] [Accepted: 12/06/2019] [Indexed: 10/25/2022]
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14
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Zhu F, Cui R. Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches. Food Chem 2019; 296:116-122. [DOI: 10.1016/j.foodchem.2019.05.192] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 05/27/2019] [Accepted: 05/28/2019] [Indexed: 12/21/2022]
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15
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Crofts N, Itoh A, Abe M, Miura S, Oitome NF, Bao J, Fujita N. Three Major Nucleotide Polymorphisms in the Waxy Gene Correlated with the Amounts of Extra-long Chains of Amylopectin in Rice Cultivars with S or L-type Amylopectin. J Appl Glycosci (1999) 2019; 66:37-46. [PMID: 34354518 PMCID: PMC8056923 DOI: 10.5458/jag.jag.jag-2018_005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Accepted: 12/03/2018] [Indexed: 11/19/2022] Open
Abstract
Extra-long chains (ELC) of amylopectin in rice endosperm are synthesized by granule-bound starch synthase I encoded by the Waxy (Wx) gene, which primarily synthesizes amylose. Previous studies showed that single nucleotide polymorphisms (SNP) in intron 1 and exon 6 of the Wx gene influences ELC amount. However, whether these SNPs are conserved among rice cultivars and if any other SNPs are present in the Wx gene remained unknown. Here, we sequenced the Wx gene from 17 rice cultivars with S or L-type amylopectin, including those with known ELC content and those originating in China with unique starch properties, as well as typical japonica and indica cultivars. In addition to the two SNPs described above, an additional SNP correlating with ELC content was found in exon 10. Low ELC cultivars (<3.0 %) had thymine at the splicing donor site of intron 1, Tyr224 in exon 6, and Pro415 in exon 10. Cultivars with moderate ELC content (4.1–6.9 %) had guanine at the splicing donor site of intron 1, Ser224 in exon 6, and Pro415 in exon 10. Cultivars with high ELC content (7.7–13.9 %) had guanine at the splicing donor site of intron 1, Tyr224 in exon 6, and Ser415 in exon 10. The chain length distribution pattern of amylopectin was correlated with the amounts of SSIIa found in starch granules and gelatinization temperature, but not with ELC content. The combinations of SNPs in the Wx gene found in this study may provide useful information for screening specific cultivars with different ELC content.
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Affiliation(s)
- Naoko Crofts
- 1 Laboratory of Plant Physiology, Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
| | - Ayaka Itoh
- 1 Laboratory of Plant Physiology, Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
| | - Misato Abe
- 1 Laboratory of Plant Physiology, Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
| | - Satoko Miura
- 1 Laboratory of Plant Physiology, Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
| | - Naoko F Oitome
- 1 Laboratory of Plant Physiology, Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
| | - Jinsong Bao
- 2 Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University
| | - Naoko Fujita
- 1 Laboratory of Plant Physiology, Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
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Guo L. In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular structure of amylopectins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
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Guo L, Xiao Y, Zhu C, Wang S, Du X, Cui B. In vitro enzymatic hydrolysis of amylopectins from rice starches. Int J Biol Macromol 2017; 105:1001-1009. [DOI: 10.1016/j.ijbiomac.2017.07.138] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 07/11/2017] [Accepted: 07/20/2017] [Indexed: 11/26/2022]
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20
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Han W, Zhang B, Li J, Zhao S, Niu M, Jia C, Xiong S. Understanding the fine structure of intermediate materials of maize starches. Food Chem 2017; 233:450-456. [DOI: 10.1016/j.foodchem.2017.04.155] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 04/18/2017] [Accepted: 04/25/2017] [Indexed: 01/29/2023]
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21
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Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch. Int J Biol Macromol 2017; 102:924-932. [DOI: 10.1016/j.ijbiomac.2017.04.107] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 04/25/2017] [Accepted: 04/26/2017] [Indexed: 11/18/2022]
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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Zhu F. Structures, properties, modifications, and uses of oat starch. Food Chem 2017; 229:329-340. [DOI: 10.1016/j.foodchem.2017.02.064] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 02/04/2017] [Accepted: 02/13/2017] [Indexed: 01/21/2023]
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Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches. Int J Biol Macromol 2016; 91:768-77. [DOI: 10.1016/j.ijbiomac.2016.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 10/21/2022]
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25
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Structure of clusters and building blocks in amylopectin from African rice accessions. Carbohydr Polym 2016; 148:125-33. [DOI: 10.1016/j.carbpol.2016.04.057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/11/2016] [Accepted: 04/12/2016] [Indexed: 12/13/2022]
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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27
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Thermal properties of barley starch and its relation to starch characteristics. Int J Biol Macromol 2015; 81:692-700. [DOI: 10.1016/j.ijbiomac.2015.08.068] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 08/28/2015] [Accepted: 08/30/2015] [Indexed: 11/20/2022]
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28
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Kalinga DN, Bertoft E. Internal structure of amylopectin from the pericarp tissue of developing wheat kernels. STARCH-STARKE 2015. [DOI: 10.1002/star.201500187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN USA
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Zhu F. Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12134] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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30
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Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases. Carbohydr Res 2015; 401:96-108. [DOI: 10.1016/j.carres.2014.09.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 09/22/2014] [Accepted: 09/24/2014] [Indexed: 01/09/2023]
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Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN
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Kalinga DN, Bertoft E, Tetlow I, Seetharaman K. Structure of clusters and building blocks in amylopectin from developing wheat endosperm. Carbohydr Polym 2014; 112:325-33. [DOI: 10.1016/j.carbpol.2014.05.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 05/02/2014] [Accepted: 05/14/2014] [Indexed: 10/25/2022]
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Zhu F, Bertoft E, Seetharaman K. Distribution of branches in whole starches from maize mutants deficient in starch synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4577-4583. [PMID: 24684540 DOI: 10.1021/jf500697g] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An earlier study explored the possibility of analyzing the distribution of branches directly in native, whole starch without isolating the amylopectin component. The aim of this study was to explore if this approach can be extended to include starch mutants. Whole starches from du1 maize mutants deficient in starch synthase III (SSIII) with amylose content of ∼30-40% were characterized and compared with the wild type of the common genetic background W64A. Clusters were produced from whole starch by hydrolysis with α-amylase of Bacillus amyloliquefaciens. Their compositions of building blocks and chains were analyzed further by complete α-amylolysis and by debranching, respectively, whereafter the products were subjected to gel permeation and anion exchange chromatography. The size and structure of the clusters were compared with those of their isolated amylopectin component. Whereas the whole starch of the wild type sample had a branched structure similar to that of its amylopectin component, the results showed that the du1 mutation resulted in more singly branched building blocks in the whole starch compared to the isolated amylopectin. This suggested that amylose and/or intermediate materials in whole du1 starches likely contributed to the composition of branches. This study explored an alternative procedure to characterize the composition of branches in the whole starch without fractionating the components.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand
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Zhu F, Bertoft E, Seetharaman K. Composition of clusters and building blocks in amylopectins from maize mutants deficient in starch synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12345-12355. [PMID: 24229421 DOI: 10.1021/jf403865n] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Branches in amylopectin are distributed along the backbone. Units of the branches are building blocks (smaller) and clusters (larger) based on the distance between branches. In this study, composition of clusters and building blocks of amylopectins from dull1 maize mutants deficient in starch synthase III (SSIII) with a common genetic background (W64A) were characterized and compared with the wild type. Clusters were produced from amylopectins by partial hydrolysis using α-amylase of Bacillus amyloliquefaciens and were subsequently treated with phosphorylase a and β-amylase to produce φ,β-limit dextrins. Clusters were further extensively hydrolyzed with the α-amylase to produce building blocks. Structures of clusters and building blocks were analyzed by diverse chromatographic techniques. The results showed that the dull1 mutation resulted in larger clusters with more singly branched building blocks. The average cluster contained ~5.4 blocks in dull1 mutants and ~4.2 blocks in the wild type. The results are compared with previous results from SSIII-deficient amo1 barley and suggest fundamental differences in the cluster structures.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand
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Zhu F, Bertoft E, Källman A, Myers AM, Seetharaman K. Molecular structure of starches from maize mutants deficient in starch synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9899-907. [PMID: 23967805 DOI: 10.1021/jf402090f] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Molecular structures of starches from dull1 maize mutants deficient in starch synthase III (SSIII) with a common genetic background (W64A) were characterized and compared with the wild type. Amylose content with altered structure was higher in the nonwaxy mutants (25.4-30.2%) compared to the wild type maize (21.5%) as revealed by gel permeation chromatography. Superlong chains of the amylopectin component were found in all nonwaxy samples. Unit chain length distribution of amylopectins and their φ,β-limit dextrins (reflecting amylopectin internal structure) from dull1 mutants were also characterized by anion-exchange chromatography after debranching. Deficiency of SSIII led to an increased amount of short chains (DP ≤36 in amylopectin), whereas the content of long chains decreased from 8.4% to between 3.1 and 3.7% in both amylopectin and φ,β-limit dextrins. Moreover, both the external and internal chain lengths decreased, suggesting a difference in their cluster structures. Whereas the molar ratio of A:B-chains was similar in all samples (1.1-1.2), some ratios of chain categories were affected by the absence of SSIII, notably the ratio of "fingerprint" A-chains to "clustered" A-chains. This study highlighted the relationship between SSIII and the internal molecular structure of maize starch.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand
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Zhu F, Bertoft E, Seetharaman K. Characterization of internal structure of maize starch without amylose and amylopectin separation. Carbohydr Polym 2013; 97:475-81. [DOI: 10.1016/j.carbpol.2013.04.092] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2013] [Revised: 04/29/2013] [Accepted: 04/30/2013] [Indexed: 11/25/2022]
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Affiliation(s)
- Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada. Phone: (519) 824-4120, ext. 58054. Fax: (519) 824-6631. E-mail:
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